Monday, August 20, 2012

Asian Pear Upside Down Cake

My neighbor Esther gave me a lot homegrown Asian pear from her backyard. They were crunchy and sweet. Carlos is not a fan of Asian pear so I am the only one eating it. Since it is organically grown it won’t last too long. I have them fresh but I can only eat so much. In order not to let them go to waste I decided to bake with it. I never bake with Asian pear before and not sure how it will turn out. But I am glad they turn out well, not mushy as I expected (because of the extra water content in asian pear). The recipe I used is from my previous Apple Upside Down Cake with minor modification.

Ingredients for the caramel (for the bottom of the cake)

3-4 Asian Pear (peel and slice)
3/4 cup of sugar
1/3 cup of water

1. Butter a 8" baking pan and arrange the slice pear on the pan. Cook the sugar and water on high heat until it became light brown caramel.
2. Pour evenly over the pear slices and set aside.

1. Pre-heat oven to 325 degree F. Cream butter and sugar until light and fluffy. Add in eggs one at the time and continue to beat.
2. Add in lemon zest, sour cream and vanilla. Mix well. Sift flour, baking powder and salt and add into the batter. Mix until combined.
3. Pour the batter evenly over the pear and bake for 30-40 min or until cake tester comes out clean.
4. Cool the cake for 10 min before invert the cake onto a flat plate. Serve warm or at room temperature.

Note: If the Asian pear is large, you might only need 2. The one I used were pretty small.

I enjoy eating Asian pears as it is so juicy & tender. I sometimes will use them to boil sweet soup by adding in red dates & rock sugar. Good for chilling off the heat. At the same time can enjoy more baked goods like this one here. slurppp....Hope you're going to have a great week ahead.BlessingsKristy

Tried the cake using Packam pears as I could not find the chinese pears and it was very well received by my family. Now I have some leftover sour cream and am wondering if you can help me out by suggesting something I can make with the cream. Thanks for the pear recipe.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
If you have any suggestions or comments please feel free to do so, If you’re feeling shy or have a question about a recipe, drop me a line instead. My e.mail address is at my profile.
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